The History of the Doughnut and What it Means For the Future of Cupcakes

The artisanal doughnut is here and ready to put up a fight

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Is it just me, or has Instagram become increasingly filled with pictures of decked out, over-the-top gourmet doughnuts? Okay, let’s be real, I know it’s not me. It’s happening. Doughnuts are in. But are they outcompeting other food fads, such as hybrid pastries (cough, cronuts), macarons and—gasp—cupcakes?

It’s hard to tell whether or not doughnuts are taking over the pastry world. The crowds have gone wild over them, so Buzzfeedsays, “yay”. Others will still throw down for their favorite cupcake shop until the end of time, so Eatersays, “nay”.

So who’s right? We know you’re dying to take a side, so we’ve broken down the arguments for you.But first, here’s a quick history lesson on Homer Simpson’s favorite treat.

Doughnuts have been around for a while, but they weren’t quite popular in America until the 1900s. During WWI, women would make them for soldiers in the trenches, and when they returned home they desperately craved them.

In 1920, Adolph Levitt (a Jewish refugee from czarist Russia) created the first doughnut machine, selling hundreds of fried doughnuts from his New York City bakery. His “Wonderful Almost Human Automatic Doughnut Machine” made 80 dozen doughnuts an hour. By 1929, Americans had eaten as many as 216 million doughnuts.

Fast forward to 1933—a man by the name of Vernon Rudolph just so happened to purchase a secret doughnut recipe from a New Orleans chef.

In 1937, Rudolph took said recipe and moved to Winston-Salem, NC, and opened the first Krispy Kreme shop. The smell alone drew in countless customers. Shortly after, Rudolph began to sell his doughnuts directly to customers—hot and fresh out the kitchen.

Shortly after, the North decided to get in on the doughnut craze. In 1950, William Rosenberg opened the first Dunkin’ Donuts in Quincy, Massachusetts. Unlike Krispy Kreme, whose signature Original Glazed doughnut was airy, melt-in-your-mouth good, Dunkin’ Donuts featured doughier, cake-like doughnuts. (Which is better you ask? Food & Wineanswers.)

Americans now consume over 10 million doughnuts a year. But we don’t only have two options anymore, we have hundreds.

Gourmet doughnuts are becoming so big that now they might even be bigger than cupcakes. But are they really winning over our hearts more than the beloved Crumbs, Magnolia and Baked By Melissa? We want you to decide, so here are the arguments:

YES! Doughnuts are in and here to stay.

The number of gourmet doughnut shops that have gained fame is climbing. Some of these well-known sugar havens are Doughnut Planet (NYC), Dough (NYC), Wonder City Coffee & Donuts (NYC), Top Pot (Seattle), Voodoo Doughnuts (Portland), Doughnut Vault (Chicago) and Federal Doughnuts (Philly).

If people are using doughnuts as their wedding cakes, that’s a big deal.